Sri Lankan Fried Pork Curry

Sri Lankan Fried Pork Curry

Recipe only


Sri Lanka, that small island situated at the southern tip of India once called Ceylon, was occupied by a large number of different cultures in the past., and it is probably due to the Dutch and English that pork remains one of its most consumed meats. This curry is typically cooked with the fat left on, to give the dish a deep richness of flavor, which is tempered by the astringency of the vinegar and tamarind.


INGREDIENTS

2 tablespoons vegetable oil
20 fresh curry leaves
1/2 teaspoon fenugreek seeds
1 large brown onion, chopped finely
4 garlic cloves, crushed
3 cm piece fresh ginger, grated
1 tablespoon curry powder
2 teaspoons cayenne pepper
1 kg pork belly, chopped coarsely
1 tablespoon white wine vinegar
2 tablespoons tamarind concentrate
1 cinnamon stick
4 cardamom pods, bruised
1 1/2 cups (375 ml) water
400 ml can coconut milk


METHOD

1. Heat half the oil in a large saucepan; cook leaves and seeds until seeds pop and mixture is fragrant. Add onion, garlic and ginger; cook, stirring, until onion softens.

2. Add curry powder and cayenne to the pan, then pork; stir well to combine. Add vinegar, tamarind, cinnamon, cardamom and the water; simmer, covered for 1 hour.

3. Heat remaining oil in a large frying pan. Transfer pork to the pan; cook, stirring, until pork is browned and crisp.

4. Meanwhile, add coconut milk to curry sauce; simmer, stirring for about 5 minutes or until curry thickens slightly. Return pork to the curry; stir to combine.